Quick Vegetable Curry

[Guest guest]

Quick Vegetable Curry

 

 

4 tsp sunflower oil

1 onion, finely sliced

8 tsp mild curry paste

400 g (14 oz) canned chopped tomatoes

600 g (21 oz) cauliflower, cut into florets

150 g (5 1/3 oz) baby spinach

4 tsp chopped coriander (cilantro), plus extra leaves to serve

plain soy yoghurt, to serve

 

 

1. Heat the oil in a large saucepan over medium heat, add onion and

cook over medium heat for 2 to 3 minutes until softened.

 

2. Add curry paste and cook, stirring, for a further 1 to 2 minutes.

 

3. Add tomatoes, cauliflower and 200ml water, bring to the boil, then

reduce heat to low, cover and simmer for 10 minutes or until

cauliflower is tender. Remove from the heat and season with salt and

pepper.

 

4. Add spinach and chopped coriander (cilantro), then stir through

until spinach is just wilted. Serve topped with coriander (cilantro)

leaves and yoghurt.

 

 

Serves 4.